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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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My Mother's Chicken and Potatoes
In my family, favorite dishes are always being ...
 
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Lidias Common Sense Cooking: Finding Fresh Eggs

 
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Soaking Beans
February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups,...
 
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Lidia in Chicago
Lidia will be in Chicago this week visiting her Public Television friends at WTTW, conducting a class at Eataly Chicgao " and...
 
NY Moves Power Women Event 2014
Lidia will be honored at the NY Moves Power Women Event on Friday November 14. This is a wonderful event honoring influential...
 
Lidia in Ohio
Lidia will be visiting the local Public Television stations in Cincinnati and Dayton Ohio this week."  For more information on...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 17, 2014
Soaking Beans

February is a perfect soup month, especially this year, I know I have been cooking all kinds of soups, and beans and legumes are the best base for tasty velvety soups. In most cases one begins by soaking the beans. An overnight soak is the easiest way to rehydrate dried beans before cooking. First pick out any bits of dirt or stones from the beans, and then rinse them. Put the beans in a large bowl or pot with cold water covering them by 4 inches or more. Most beans are sufficiently soaked in 8 hours; old beans take longer. Soak them up to 24 hours, until plump and not wrinkled. Skim off any floating particles, and then drain well before cooking.